What is zest?
Zest, in one line
Zest is the thin, colorful outer layer of citrus peel, and it holds fragrant oils that add bright flavor without the sourness of juice.
Why it works
The colored part of citrus peel is dotted with tiny oil sacs filled with aromatic compounds, which smell strongly of lemon, lime, or orange. These oils dissolve in fat, so zest adds bold aroma and flavor without adding acid. The white layer underneath, called pith, is bitter, so only the outer color should be used.
How to do it
Common mistakes
- Grating the white pith, which adds bitterness.
- Zesting after juicing, which is awkward and messy.
- Adding zest early in long cooking, which fades the aroma.
Questions about zest
What is the difference between zest and peel?
Zest is just the thin colored outer layer, while peel includes the bitter white pith underneath.
How much zest equals one lemon?
One medium lemon gives about 1 tablespoon of zest. Freeze extra for later.
Can I zest without a microplane?
Yes. Use a vegetable peeler to take thin strips and mince them finely with a knife.
Lemon
Lime
Orange
